Sous Vide Veal Chops With Mushrooms And Rosemary Cream Sauce Recipes
VEAL CHOPS WITH ROSEMARY CREAM SAUCE
This is a recipe that I developed after my husband visited Prague and had this dish in a pub... 3 nights in a row. If you are looking for EASY, but fancy this dish is the ticket. Serve with roasted garlic and rosemary potatoes. Recipe can easily be doubled. If you have difficulty finding chops, use scallopini instead with equally good result.
Provided by MacChef
Categories Veal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Heat up a saute pan and spray with non-stick olive oil spray (or use 1 tbsp olive oil). Place chops in pan and sear on each side about 3-4 minutes each. Chops will not be cooked through.
- Remove chops from skillet and add the wine to deglaze. When wine is reduced by half add cream, rosemary and nutmeg and bring to a boil.
- Put chops back in skillet and continue to cook until the cream is reduced by about half. Salt and pepper to taste.
VEAL CHOPS WITH MUSHROOMS
Make and share this veal chops with mushrooms recipe from Food.com.
Provided by chia2160
Categories Veal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- heat oil in skillet, add chops, season and saute about 5 mins per side until cooked through.
- remove to plate and keep warm.
- toss mushrooms in flour, add to pan.
- add chicken stock cook a few minutes until thickened.
- add cream, nutmeg and salt& pepper to taste.
- spoon sauce over chops, serve.
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- HEAT SOUS VIDE WATER BATH to:° 134F/56.6C for medium rare to medium (this is what I use). ° 136-140F/57.8-60F for medium to slight more done.
- PREPARE BONE-IN VEAL CHOPS: Season veal chops generously on both sides with salt, pepper and garlic powder. Place in large zipper lock bag (or in two medium ones) along with a sprig of fresh rosemary. If bones are sharp, double bag the chops to prevent any tears/leaks. If using a vacuum seal, seal the bag. Note 1 for displacement method with ziploc bag.
- COOK SOUS VIDE: Submerge bagged veal chops in water bath and cook for 3.5-4 hours (I cook thicker chops of 1.5 inches/3.8cm for 4 hours).
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